2941 Restaurant Week Dinner Menu 2020
Three-Course Prix Fixe | Fifty five dollars

Appetizers
(choose one)

* Yellowfin Tuna Tartare
Grand-Marnier aioli, avocado mousse, jalapeño

Mushroom Veloute
fricassée of mushroom, truffle cream

* East Coast Acadian Oysters
lemon, cocktail sauce, mignonnette

* Crispy Calamari
meyer lemon-tarragon aioli

Winter Bouquet
artisan mix greens, baby radish, white balsamic vinaigrette

​Entrées
(choose one)

* Crescent Duck Duo
duck bacon, escarole, quince confit, spiced jus

Beef Short Ribs "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, rustic potato

Parmesan Risotto
pecorino pepato, Brussel sprouts

* New Zealand King Salmon
olive oil crushed fingerling, maitake mushrooms, endive salad, San Marzano jus

* Pan Seared Sea Scallops
celery root purée, grilled leek, lemon chimichurri


Desserts
(choose one)



​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye